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Preparing the Dish:

  • Parmesan cheese, shavings 300 g
  • Roasted Pine nuts 60 g
  • Spinach, julienne 700 g
  • SpinachTortellini 2500 g
  • Paprika, smoked 10 g
  • Nutmeg powder 10 g
  • Water 500 ml
  • Butternut puree 1500 g
  1. Preparing the Dish:

    • Heat the butternut puree with Knorr Hollandaise Sauce and add a little hot water to thin the sauce out. Season with nutmeg, paprika & Knorr Aromat Seasoning.
    • Blanche the tortellini’s in pre-heated water with salt & olive oil. They would need 3-4 minutes to cook if fresh.
    • Once cooked add the pasta to the sauce and toss to coat the pasta with the sauce. While doing so toss the spinach in to soften.
    • Garnish pasta with parmesan & pine nuts.